our very own recipe totally made from scratch: roasted tomato and chicken soup topped with tortilla strips, sliced avocado and queso fresco.
a festive mix of field greens, spinach, tomato, red onion, avocado and bell peppers topped with black bean, corn and queso fresco, served with tostaditas and la cocina de frida special balsamic dressing.
romaine lettuce, tomatoes, red onions, yellow bell peppers tossed in a light garlic-lime dressing and topped with grilled cecina strips or chicken and queso de cincho.
A La Carte
A La Carte Items Always Served With Our Healthy Refried Beans And Mini Mexican Rolls.
Huevos Con Chorizo
homemade chorizo and scrambled eggs served with mexican potatoes.
two tortillas topped with eggs over easy and drizzled with our homemade ranchero sauce and topped with queso fresco and avocado.
Huevos A La Mexicana
scrambled eggs with tomato, onions, jalapeno and cilantro, topped with queso fresco
Huevos Divorciados -"divorced Eggs"
corn tortillas topped w/ two eggs scrambled or over easy one topped with green salsa and the other with ranchero sauce. divided by black refried beans and topped with crumbled queso fresco.
chilaquiles verdes served with cecina (a grilled thin flank steak) topped with sour cream, queso fresco and avocado.
Chilaquiles Verdes Or Rojos
your choice chilaquiles served with two eggs any style and topped with red onions, sour cream queso fresco and avocado.
Chile Con Queso
mexican cheese simmered in our tomatillo-jalapeno salsa topped with sour cream- a mexico favorite!
Chile Con Chicharron
fried pork rinds simmered in our tomatillo-jalapeno salsa served with mexican potaoes.
Chocolate Con Pan
a traditional desayuno combo all over mexico. a generous "jarro" of mexican hot chocolate served with as many pieces of mexican bread as you like!
Tente En Pie
Means "stay On Foot": A Proper Old fashioned Way Of Saying Something Little To Keep You Going Until The Big Meal Comes.
freshly prepared guacamole served in a molcajete topped with your choice of queso fresco and pomagranate (seasonal).served with fresh , hot chips just the way frida liked it!
made fresh daily. a simple and tasty way of presenting ceviche the way it should be: just shrimp tomatoes, onion, cilantro and avocado. you choose your bottle of salsa!
homemade corn tortilla chips topped with refried beans, cheese, pico de gallo, sour cream and your choice of steak , chicken or chorizo.
we'll surprise you everyday with an array of our very own family recipe tamales.
Our Family Favorites. At Lcdf Our Beans Are Made With Olive Oil Instead Of Lard. If You Have A Diet With Special Needs, Please Ask Our Waiter. Our Chef Will Accommodate Almost Any Reasonable Request! Our Customers Mean So Much To Us, We Want To Make You H
Pollo En Mole Negro Oaxaca
one of the most traditional dishes in mexico! charcoal grilled chicken topped with the rich and bold mole sauce and roasted sesame seeds. served with mexican rice and beans. our house favorite!
Las Dos Fridas Chiles Rellenos
one cheese and one picadillo stuffed chile relleno served on a bed of tomato sauce and topped with queso fresco and cilantro
Chuletas De Puerco Manchamanteles
double bone pork chops in a oaxaqueno pasilla salsa topped with grilled pinapple and onions served with our healthy frijoles and rice
Pollo En Chile De Cacahuate
chicken simmered in our homemade peanut and chile guajillo salsa. a specialty in mexico!
hot, hot, hot! molcajete filled with grilled carne asada, chorizo, cecina, nopal, queso asadero and chicken. served with fresh tortillas and salsas.
8 oz. grilled skirt steak served with frijoles, arroz, guacamole, grilled green onions and a queso stuffed enchilada (green or red).
especialidad de la casa! a heap of pork, chorizo, ham, green, yellow, and red peppers in our pineapple and chile de arbol salsa, topped with bubbling queso manchego. served with fresh tortillas.
Pescado Del Dia
our chef picked fresh fish of the day cooked traditional mexican style served with cilantro, lime, white rice and our healthy grilled cactus.
(order Of 3). The Sauces Are Made Fresh Everyday Using Local Produce When Possible. Pick Your Own Filling And Sauce! Fillings: Steak, Carnitas, Chicken, Fried Plantains, Potato And Chorizo, Chihuahua Cheese, Chicken, Veggie Filling (ask Your Waiter What W
a flavorful green tomatillo, jalapeno and garlic sauce
mild ranchero sauce made with roasted tomatoes and mild peppers seasoned with cumin, garlic and cilantro seeds.
Enchiladas De Mole Poblano
straight from oaxaca, this mole sauce is one of the most popular in that region.
Enchiladas De Mole Negro
a smoky mole sauce made with chile mulato, chile morron and too many other chiles to list, a must have at la cocina de frida!
a house specialty, our very own black bean sauce seasoned with epazote and garlic. topped with guacamole and queso fresco. try it with the veggie filling for a vegetarian treat!
Enchiladas De Jitomate
a thick sauce made with roasted tomatoes, onions and garlic- this is great for those who don't want the heat. topped with queso fresco and onions.
jugos boing! - orange juice - coffee milk - tea
Los Dos Postres De La Cocina De Frida
Our 2 Desserts.
made from scratch everyday: smooth, creamy and delicious mexican vanilla custard flavoured. your choice: kalhua, amareto or vanilla.
Arroz En Leche
our grandmother's recipe. rich and creamy rice pudding; a must have!
a customized blend organic coffee from uncommon grounds in sagatuk mi. blended especially for our guests!
La Cocina de Frida is a 45-seat Mexican restaurant named for Frida Kahlo, in Andersonville’s old Angel’s space.“The concept is made-from-scratch Mexican food and family recipe cooking,” says Marlene, The owner. “My grandmother in Guerrero always cooked from scratch.” Frida will feature ample enchiladas with a choice of sauce and filling (Want mole negro with plantain filling? You got it), and buñuelos (fried flat dough) with an apricot-honey infusion. “We are not afraid to serve the odd things they serve in Mexico, like berros [a tart, spinachy leaf like watercress],” saysMarlene. “You sauté it with garlic and onion, pour on a ranchero sauce, serve it with black beans and big slice of queso fresco, and you’re good to go with a nice lunch.”